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Cheesy Chicken Enchiladas

by Alix Traeger • featured in 4 Ways to Use Leftover Chicken

Ingredients

for 2 servings

  • 1 cup
    shredded chicken, leftover (125 g)
  • 1 cup
    enchilada sauce, divided (250 g)
  • 1 cup
    cheese blend, divided (100 g)
  • 5 tortillas
  • sour cream, to serve
  • fresh cilantro, to serve

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Preparation

  1. Mix the chicken, half of the enchilada sauce, and half of the cheese blend in a bowl.
  2. Wrap the tortillas in a paper towel and microwave for 30 seconds.
  3. Preheat oven to 350°F (180°C).
  4. Place the chicken on the tortilla and roll tightly.
  5. Place the enchiladas in a baking pan and top with remaining sauce and cheese.
  6. Bake for 15 minutes, or until cheese has melted.
  7. Top with sour cream and cilantro.
  8. Enjoy!
 

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